Thai Red Curry Paste
Equipment
- Pestle and Mortar
Ingredients
THE DRY SPICES
- 1 1/2 tbsp chilli flakes
- 2 tsp white peppercorns whole
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp salt
THE FRESH HERBS (substituting any dry herbs will still work)
- 10 medium garlic cloves rough chopped
- 4 medium shallots peeled and chopped
- 1 stalk lemongrass stalk sliced and diced
- 1 tbsp fresh coriander root save the leaf for the curry
- 1 tbsp fresh galangal chopped
- 1/2 fresh kaffir lime zest
THE THAI RED CURRY PASTE
- 2 tbsp fish sauce
- 1 tbsp Oil
Instructions
- Add the dry spices into the pestle and mortar and give them a good pounding for about 5 minutes or until well ground. This takes a bit of effort but it is well worth it. If you are in a rush or not into a little workout you can use a blender to make this curry paste. Put the ground spices in a bowl and aside to use later.
- Put the sliced and chopped fresh herbs into the pestle one at a time and pound with the mortar for a minute or two to start breaking them down. Keep adding each fresh chopped herb and pounding to start to form a paste. Continue to pound unto the paste is smooth.
- Add the oil and the dry spices to the herb paste. Now grind and pound the paste for another 3-5 minutes until the oils arse all combined and the paste is smooth.
- Pour in the fish sauce and work it into the paste with the mortar.
- Your Thai red curry paste is now ready to use.
Notes
Use your amazing fresh Thai red curry paste for a Red Fish Curry or a slow cooked Thai Vegetable Curry or a Chicken Curry.